When I read this recipe I thought... wow, that's a lot of garlic and parsley. But I made it... hoping that it wasn't like some where it's so garlicky that that is all you taste. Well, the parsley, gotta use fresh, and the garlic balanced each other perfectly. Every flavor came through brillantly! There's a lot of oil and butter left so I cooked up 8 oz. of linguine and just added that at the end to absorb the same flavors. My family loved it. I think next time I will add a little white sauce and see what I come up with. Thanks Bethany!
Garlicccccccccc! Yummy! This was a really wonderful recipe for garlic shrimp. I served mine over fettucine noodles. The only change I'll make next time (and it's just a family preference) is to half the amount of parsley. Everything else was perfect for us. One thing I didn't know about was if you added all of the marinating sauce to the saute pan or if you picked the shrimp out of the sauce first. I chose to include the sauce so it would coat my noodles.
Well send my home and call be Buford!! lol OMG!!!! What a delightful experience this was!! A tastbud THRILLER!! Yum! The only thing I would do different is to cut back on the olive oil, next time I will use only 1/4cup, other than that it is perfect. We mixed it with some pasta, and what a wonderful meal. I think next time I'm going to marinate it in some cajan spice (Tony's, the BEST), and grill it in my saute pan that my DS got for me. Maybe some red pepper flakes and lemon zest. Give it a try, you won't be dissapointed. Thanks for such a great recipe!!!
I must have done something wrong. Mine came out too garlicky (and I love garlic) and very slightly too salty (I used a teaspoon of sea salt). I'm going to try this again with half the salt and a little less garlic as I can see that it could be a great dish.
This was really good! I work night shift so I threw the marinade and shrimp together after I got off of work in the morning, let them marinate while I slept, and fried these in my wok when I got up in the evening before work. I did use dried instead of fresh parsley (I didn't have any fresh) and it still turned out tasting wonderful!!
Delicious shrimp, B! I followed the recipe to the letter, with the exception of squeezing lemon over the finished product. We had these for our "oscar party" and I made Mean Chef's Chipotle Remoulade to dunk the shrimp. Very, very good.
YUMM-Y! This shrimp was outstanding. We served them over pasta with a white sauce, some garlic bread and a salad. EVERYBODY loved it.Thank you for a great recipe. Can't wait to make it again!! :o)
Delicious!!! That about sums it up. We devoured this in record time. My kids loved it, my dh loved it and I loved it. I will be making this at least once a month, if not more. The flavor was incredible Bethany!!! Great Job!!!!
YUMMMMO! =) Really good flavor! Had to use dehydrated parsley but still tasted amazing! Served with pasta-roni angel hair pasta with herbs because it was a quickie dinner and it went very well together believe it or not! Also had sweet corn on the cob..hubby said we should definitely make it again..and it was super easy! Thanks for sharing! =)
Last night, my friend came over and brought 4 pounds of large shrimp marinating in your recipe. I cooked them on the stove in my cast iron pan. Out of all the times Ive eaten shrimp at restaurants....These were the most delicious shrimp ever!! The next morning, I mixed the remaining shrimp with eggs, Ribeye steak, and potatoes. Again, delicious!!!!! Love the recipe!!